Green tomatoes three ways: fried, jam, salsa

October 20, 2016 Published by Dina Leave your thoughts

Fall produce is not only about pumpkins and root vegetables. One of the things I look to with anticipation is the arrival of unripe green tomatoes at the produce stands at our local markets. With tomato season basically over, the green tomatoes that would have otherwise been left to ripen on the vine are now picked early to allow them to ripen on you kitchen counter, if you can wait that long.

Buy the green tomatoes a soon as you see them but with once caveat: whatever you intend to make with them you have to do it right away as they will turn pinkish and then red in no time.

With the first batch I bought I made green tomato and jalapeño jam. It sweet and savoury chunky jam with a hint of spice and can be used as a condiment with many foods. It goes particularly well with these fried green tomatoes.

The next thing I made was green tomato salsa with jalapeño, green onion, cilantro and a tough of sweetness from agave syrup. I served this one also along with the fried green tomatoes for a fresh element on the plate.

I really enjoyed the flavours and texture so I thought I’d share the recipe.

Enjoy.


Fried green tomatoes

Fried green tomatoes


Ingredients:


5 green tomatoes

1 cup flour

2 eggs

1/4 cup buttermilk

1 1/2 cups panko bread crumbs

1/2 cup cornmeal

Salt and pepper

1/3 cup oil or more for frying

Mayo hot sauce: 1/2 cup mayonnaise mixed with 2 tablespoons hot sauce or to taste


Green tomatoes jalapeno jam

Green tomatoes jalapeño jam


Directions:


Fried tomatoes:

 

Slice the tomatoes horizontally into medium size slices, about 3-4 per tomato, depending on the size of the tomato.

Prepare three plates, one with the flour, one with eggs and buttermilk, one with the bread crumbs, cornmeal, slat and pepper.

Dip the sliced tomatoes, a couple at a time, in the flour, then in the egg and finally in the crumbs, turning and coating each slice well. Set aside on a baking sheet or a plate.

Heat some of the olive oil in a skillet, just enough to cover the bottom.

Cook the tomato slices in the oil flipping once, until both sides are golden. Remove and set aside.


Green tomato salsa:

 

3 green tomatoes, diced small

1 green onion, chopped

1 small jalapeno, chopped

1/3 cup chopped cilantro

Salt and pepper

1 teaspoon sugar or agave syrup

Combine all the salsa ingredients, taste and adjust the seasoning.


Green tomato-jalapeno jam:

 

3 lb green tomatoes

2 cups sugar

1 teaspoon salt

Juice of 1 lemon

3 jalapeno, diced, with or without seeds (seeds give the heat)

Place tomatoes, jalapenos and sugar in a heavy pot, bring to a boil, reduce heat and let simmer 1 h, partially covered

The mixture should be quite syrupy at this point, if it is not, continue cooking to reduce more, to about 3 cups. The mixture will thickens once it’s cold.

When ready, ladle into clean glass jars, cover and refrigerate.

Makes about 3 1 cup jars.

Keep refrigerated and use within a reasonable time.

 


Fried green tomatoes

Fried green tomatoes

Fried green tomatoes

Fried green tomatoes

Green tomatoes

Green tomatoes

Green tomatoes jalapeno jam

Green tomatoes jalapeño

 



 

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